How to make
Beat the eggs and gradually add the sour cream, water, salt, sugar and flour.
A slightly thicker mixture than for pancakes should be obtained.
Since a lot depends on the butteriness of your sour cream, as well as the size of the eggs, you may need to add more flour or more water.
Bake the pancakes in a greased non-stick pan.
The heat should be moderate, as they become silky soft and on higher heat they can burn quickly, only on the outside and tear when flipped. The other important thing is to make them smaller, so that flipping is easy.
Once they are ready, serve them wrapped with strawberry filling and caramel topping and you can also drizzle caramel on top.
Enjoy your meal!
The pancakes with sour cream, strawberries and caramel are ready.
